Honey Sumac Roasted Carrots

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No need to go searching for the perfect Rosh Hashanah side dish recipe, because I’m sharing it with you today. This roasted carrot side dish take just minutes to throw together, but it’s got a regal look to it, and a wonderful taste to match! Make this for Rosh Hashanah but I bet you’ll keep coming back to it, over and over again. 

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Honey Sumac Roasted Carrots

Yield: 8 servings

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Ingredients

• 10-12 medium carrots
• 2 red onions
• 1/4 cup olive oil
• 2 Tablespoons honey
• 2 teaspoons kosher salt
• 1 Tablespoon sumac
• 1 teaspoon dried thyme
• Pomegranate arils, for garnish
• Fresh chopped parsley, optional, for garnish

Instructions

1. 1. Preheat oven to 400. Like a baking sheet with parchment paper; set aside.
2. Cut carrots into sticks and place on prepared baking sheet. Cut onions into wedges, leaving the root intact to keep it together; place on baking sheet.
3. Add oil, honey, salt, sumac and thyme. Stir gently to evenly coat everything.
4. Bake for 50-60 minutes, stirring halfway through, until vegetables are starting to caramelize.
5. To serve, arrange vegetables on a platter and top with pomegranate seeds and parsley (if using).
   

Notes

Plan ahead: This dish is best enjoyed fresh, but can be prepared 1-2 days ahead of time if needed. For best results, serve room temperature rather than rewarming. Add garnishes just before serving.

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